I just registered here to thank Alan Adler for his remarkable invention which I recently took with me on a rail trip round Europe. In combination with a small travel kettle to heat the water it enabled me and my husband to have a lovely cup of coffee every morning wherever we were staying. This was very useful in European hotel rooms which, in my experience, don't usually provide coffee-making facilities. The Aeropress was really easy to clean and I liked the way the coffee grounds compressed into a puck as it meant they were easily emptied into a bag and then into a bin without ending up all over the hotel room.

The taste of the coffee I found to be really interesting as it seemed to me like a cross between filter coffee and moka pot coffee (the latter being the way I usually make coffee at home - although the Aeropress I now use as a quicker way to make a single cup).

I haven't done all of the experimenting that people on here seem to be doing (although it sounds fascinating!) - but I have found that making a smaller, stronger amount and then diluting it seems to be the best way for me, personally, to make decent, strong coffee for two people. Interestingly, I haven't found I'm using more coffee than I do with my moka pot - but I tend to put quite a lot in that anyway ...

I'm aiming to read the whole thread eventually but I'm nowhere near the end yet and may never catch up!

One interesting thing resulting from our trip was that we found our tastes had changed a lot on coming home - 'home' food and drink tasted quite strange, although this experience only lasted for a few hours. Made me think how subjective our tastes might be and how much we might tend to prefer what we are used to - acquired tastes and all that ... anyone else experienced the same thing after a trip away? And what would the implications be for tasting and rating coffee?

Inverted, I do 12g of coffee ground around 14 on Virtuoso, 180g of 195deg water. Preinfusion 30g for 30s, stir 5x, add the rest of the water, stir 5x, press at 1:00, end at 1:30. I have not done side by side cups like you have, and I may do that soon just for fun and get someone to mix them up so it can be blind. It makes sense that if you had 5x the filtration that the cup would be cleaner, much like a chemex is due to how heavy that paper is.

Inverted, I do 12g of coffee ground around 14 on Virtuoso, 180g of 195deg water. Preinfusion 30g for 30s, stir 5x, add the rest of the water, stir 5x, press at 1:00, end at 1:30. I have not done side by side cups like you have, and I may do that soon just for fun and get someone to mix them up so it can be blind. It makes sense that if you had 5x the filtration that the cup would be cleaner, much like a chemex is due to how heavy that paper is.

Thanks for the recipe. It will be interesting to see what you get if you try side-by-side brews.

It makes sense that the coffee would be clarified by some amount by adding filters but it isn't obvious by how much. It could be that the difference is negligible. That seems to be what I saw in my quick test.

Frankly I was surprised that they all looked identical. When I reproduced Alan Adler's original recipe I got striking clarity in the brew. I tried his recipe three ways: (1) fine grind, slow press (original); (2) fine grind, fast press; (3) coarse grind, slow press. The coffee was exceptionally clear for the two cases where I pressed slow but it was cloudy when I pressed fast. One thing I didn't try was to brew at a different temperature. So even when doing a very slow press at my more usual brew temperature it seems I get coffee that is less clear, regardless of the number of filters or how slowly and gently I press.

I still have those five batches in little glass vials on my desk. After about a week they became brilliantly clear with a hint of sediment on the bottom and a little bit of gooey looking stuff floating on top.

One interesting thing resulting from our trip was that we found our tastes had changed a lot on coming home - 'home' food and drink tasted quite strange, although this experience only lasted for a few hours. Made me think how subjective our tastes might be and how much we might tend to prefer what we are used to - acquired tastes and all that ... anyone else experienced the same thing after a trip away? And what would the implications be for tasting and rating coffee?

I'm sure this is a common experience. Some years ago I returned from a relatively short trip to Japan and found that I could no longer tolerate anything sweet for breakfast. My coffee preferences have gone just about 180 degrees around in the last couple of years, despite my not having a diagnosed brain tumor. So yeah, you're right. Subjectivity.

I just registered here to thank Alan Adler for his remarkable invention which I recently took with me on a rail trip round Europe. In combination with a small travel kettle to heat the water it enabled me and my husband to have a lovely cup of coffee every morning wherever we were staying. This was very useful in European hotel rooms which, in my experience, don't usually provide coffee-making facilities. The Aeropress was really easy to clean and I liked the way the coffee grounds compressed into a puck as it meant they were easily emptied into a bag and then into a bin without ending up all over the hotel room.

The taste of the coffee I found to be really interesting as it seemed to me like a cross between filter coffee and moka pot coffee (the latter being the way I usually make coffee at home - although the Aeropress I now use as a quicker way to make a single cup).

I haven't done all of the experimenting that people on here seem to be doing (although it sounds fascinating!) - but I have found that making a smaller, stronger amount and then diluting it seems to be the best way for me, personally, to make decent, strong coffee for two people. Interestingly, I haven't found I'm using more coffee than I do with my moka pot - but I tend to put quite a lot in that anyway ...

I'm aiming to read the whole thread eventually but I'm nowhere near the end yet and may never catch up!

One interesting thing resulting from our trip was that we found our tastes had changed a lot on coming home - 'home' food and drink tasted quite strange, although this experience only lasted for a few hours. Made me think how subjective our tastes might be and how much we might tend to prefer what we are used to - acquired tastes and all that ... anyone else experienced the same thing after a trip away? And what would the implications be for tasting and rating coffee?

Thank you for the kind words. I to prefer to press concentrate, then dilute to American strength. And I also like to put the concentrate in milk for a latte. Lately my tummy prefers lactose-free milk, which is sold in most supermarkets. I like the "2%" which is deliciously rich.

You mentioned using more coffee. What grind size are you using? The finer the grind, the more flavor per gram of coffee, but fine grinds demand gentle pressing and patience.

jpender Thanks for the welcome, and for sharing your similar taste experiences. My coffee preferences have changed a lot over the years as well.

Alan Thanks for posting a reply. Nice to 'meet' you! Yes, diluting concentrate seems to work best for me both in the Aeropress and when using my moka pot.

I don't actually know whether I am using more coffee than you recommend. I would have to go and check. It seems to me I'm using about the same amount in the moka pot and the Aeropress to make coffee for two people, but I haven't compared that with how much I should be using. I'll have to get back to you!

As far as grind size goes, I'm afraid I couldn't give a figure, but I would say it's at the fine end of the scale. I do press the coffee very slowly in the Aeropress - partly for extra flavour and partly, I must admit, because it feels like more of a magical, mystical ritual that way (and maybe that in itself also makes the coffee taste better!)

Well, I have just checked how much coffee I have been using in the Aeropress to make enough concentrate for two cups and it is actually less than than recommended in the instructions. I am using the same amount I put in my small moka pot and it isn't quite enough to fill two Aeropress scoops, although not too far off (maybe two scoops each about three quarters full). I have no complaints - it tastes fine. :)

Yes, a new member here. I started reading this thread a couple weeks ago, and have been using the AP for one week. I am on page 138 of 266 right now and hope to make it to this point in the near future. There is useful info in there.

My coffee history started with drip like most.For about 2 years with a Krups Moka Brew that has given excellent cups with premium whole bean roast (Peets and the like).I use 24g coffee to brew 2 eleven oz. mugs. This uses low pressure steam for a high temp extraction. Sometimes perfect taste, sometimes a bit too bright.

I wanted a portable system, and also a one cup brewer with great taste. AreoPress is worth a try. $21 on Amazon was a nice price.

I have a Capresso Infinity burr grinder already, and also just bought the Hario Manual grinder for portability.I have been home roasting with a Poppery 2 for about 3 months now. I use beans from SM and like Full City to FC+. Good with the AP. I rest roast for one day and consume within five days.

Bloom has not been a problem for me, very little to deal with at my temps of 182-185 F.

Now for my trials and exp. with AP brews...

First try was with 12g coffee (same amount I use in my KMB) ground between drip and espresso ( Infinity in fine range 2nd finest).Water temp of 175. Inverted plunger at 4 and water up to 2. 15 sec stir25 sec pressAdd water to have 11 oz.Results was very smooth but weak.

Next try I doubled the coffee 24g. Only other Change was more water up to 1 inverted.Result ok but not great. Strength good but too smooth.

Next try finer grind - expresso x-fine range.Reduced to one scoop of beans which weighs 15-16g trying to conserve.Temp still 175Same water level inverted Stir time increase to 30 sec.Dillute to 11 oz.Result ok but not what I'm looking for yet.

Another try without inverting. 16g. Water only to wet grind and stir. More water to 2 spot and stir. Slow drip thru but not much in 30 sec. Press 25 sec.About the same as last one.

Some days I use my KMB but trying to master the AP cup.

Good news... Here is the one AP that makes me happy!

I returned grind to my starting point.. 16g ground between drip and espresso ( Infinity in fine range 2nd finest).Water temp increase to 183.Inverted plunger at 4 and water up to near top.. Just 3/4 inch below.45 sec stirWet filter in capRemaining water in mug in micro to boilPress begins at one minute mark25 sec press into hot water mug giving 11 oz total.Result is great!Not as bright as my Moka Brewer, just right.... and very rich in flavor. I'm happy.I typically add Mocha Mix or Half & Half plus Birch tree sugar.

I left out some tries, including inverted pressing ... Even with paper filter it was more oily but not worth the time and mess.

So if you haven't found your "happy" press yet, try this one. If it doesn't suit your taste keep trying variations.

Thanks to Alan and the other big contributors to this informative forum post.

I almost forgot to mention..... This is perfect for iced coffee that is delicious! Just add sweet and cream to concentrate and add ice. Make it black if you prefer.

The original rubber part of my AP plunger stopped sealing effectively after about 750 cups of coffee, based on the number of filters I had gone through. I got a new one (courtesy of Aerobie) late last November. Now, 8 months and less than 500 cups later I am once again forced to run hot or boiling water over the plunger to get it to seal properly. I was trying to take especially good care of it to make it last longer.

This isn't meant to be a complaint. I never expected the Aeropress to last very long.But is my experience with these plungers unusual?

I've never worn a seal out. I press the standard way and use 175F water. What do you do? Of course I assume that you store it either pushed all the way in, or totally separated -- but nothing in between.

We sell replacement seals very cheaply. Just call 650-493-3050. And if you say Alan said to ask for a free one, you'll get that too.

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